Wowwie! This is so wonderfully flavorful and warm and cozy and I might or might not have finished 3/4 of the whole batch in one go.
I’m a huge fan of chickpeas in almost any form – curries, hummus, spiced and dried, in desserts (yes, desserts! google chickpea desserts and don’t knock it before you try it) – so it was inevitable that I would love this stew specially since it involves lots of olive oil, spices and spinach (my favorite vegetable by far – it’s so versatile!).
It can take a while to cook if you soak and boil your own chickpeas, which we always do at home, but if you use canned chickpeas this is a super quick dish to whip up for lunch.
The recipe is technically for four people but since last time I made half the batch for my mom and I, there wasn’t enough left for my mom (oops!), I will definitely be making a bigger batch next time. And even if there’s some leftover, you can keep it in the fridge and it’ll make a great leftover lunch or dinner the next day.
I served it with brown rice but you can serve it with any grain – millet, quinoa, basmati rice etc. or even with some crusty bread like sourdough or a baguette.
Forgot to mention – the stew itself is accidentally vegan and gluten free! (I love it when that happens hehee..)
It was based on this recipe I found on food&wine but I changed it up quite a bit 🙂
Spiced Chickpea & Spinach Stew
- 1.5 tablespoon crushed garlic
- Pinch of saffron
- 2 tsp paprika, 1 tsp cumin powder, pinch ground cloves, pinch black pepper, 1 tsp coriander powder, 1/2 tsp nutmeg, 1-2 tsp chili powder (adjust chili according to personal preference), 1/2 tsp salt
- ~3 cups cooked chickpeas or two 15oz cans (reserve the water!)
- 2.5 tbs olive oil
- 2 onions, peeled and diced
- 1 large tomato or two small, diced and the seeds removed
- salt, to taste
- handful sultanas/dates/raisins (I recommend sultanas)
- 3 cups fresh spinach, chopped finely
- juice of 1/2 lemon
- fresh coriander/mint/parsley to top (optional)
- In a small bowl, mash the crushed garlic with the saffron and the spices. Add a couple tablespoons of the chickpea liquid.
- In a skillet or a deep pan, heat 1.5 tbs olive oil.
- Add the onion and tomatoes and stir on low heat until softened and browned.
- Add the spiced garlic paste and cook for another minute
- Pour in the chickpeas, 1.5 cups of their liquid (if there is no more liquid, use water or stock) and the sultanas
- Bring to a simmer and add in the spinach. Lower the heat a bit, and let simmer for around 2 minutes until spinach is fully cooked.
- Transfer to your serving dish and top with 1 tbs of the olive oil, lemon juice and fresh herbs.
- Serve with rice, quinoa, cous cous, millet or crusty bread.